Still so youthful! This was spectacular! A bit too cold at first, but it was a star, just entering its prime drinking window - all chalk and gravel with complex floral/chalk/citrus notes. Thrilling stuff, we loved this.
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this bottle was much more lively than the last, very nice citrus and some florals on the nose, some underlying minerals and enough bite but also some age… very good wine, if only they could all be this way from this vintage -- way to many dead bottles… still wondering if we'll say same about 2008, 2010 etc in a decade… i hope not
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La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. From magnum open ~4 hours before I tasted. Lots of power and enticing spice with good apple flavors and lemon hints. Bottle from last year was slightly more exciting and better textured, but this tasting today was served slightly warm (between cellar and room temp).
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Mostly 2011 Chablis Seminar/Tasting at La Paulee (Fairmont Hotel, San Francisco): Magnum. Healthy yellow color. Not surprisingly, completely different than the young pups. Brooding, complex, truffled aromatics with faint mushroom. This retained freshness for over an hour in the glass, so oxidation is not a concern. Weighty and lush, some deeply pitched citrus remains. I liked the bitter pith at the end, but it is marred by a slightly off note that stays behind once you swallow it. Very interesting and better than most 2001 Chablis I've had.
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too aged for most folks tastes, this was med dark golden, very rounded with caramel, minerals, and some mushroom… just a hint of citrus left but not enough… mox'd if not premox'd
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Saline overkill! Salty briny delineated flavors throughout intertwined with riper fruit. Slightly fuller style versus the leaner 1er crus. Didn't deliver the bite which we were expecting though - we were looking for/expecting more raciness. Paired perfectly with our oysters.
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Chicago Rotating Dinner Series - September 2013 (Burgundy) (Ada Street - Chicago, IL): One of the best Chablis I've ever had. It had everything you could ask for; a lithe but powerful palate, a beautifully complex aroma, and dizzying complexity. Pure salt water, flint, and lemons on the nose with beautiful layers of citrus and mineral on the palate. Exceptional.
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Chablis les Clos (18 bottles) at the Lieu-dit Cru Blind White Burgundy Dinner (L2O - Chicago IL): Single blind in 2001 flight. Green and yellow apple aromas with charming spice. Lots of power, density and a slightly backward concentration that gave this wine a brooding, thoughtful character. Firm but great balance, with upside potential from here. I was surprised when this was unveiled as the Fevre, given its density and longer-term potential for improvement.
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Fascinating! Fresh,crisp,harmonious,gentle but yet straight,concentrate,elegant,with great finesse and intensity,sophisticated,diverse,already approachable but can wait quite some more time. Flinty,stoney,seashell,lemon peel,a bit leesy,with a beautiful array of floral,mineral and fruity notes. Just singing in the glasses. With a persistant and lingering finish.
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Just an amazing bottle of Chablis. This specific bottling is the stuff of legends, and it's really mind-boggling Fèvre managed to do that in such a vintage as 2001.
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Showing some gold yellow on the rim, deeply colored. Aromatically it sings right out of the gate with intense crushed sea shell aromas, lemon peel, baking spice (maybe 1/3 new), flowers, stones, just a touch of lees. On the palate the wine is dry, has very high acidity, a broad and powerful midpalate with lots of focus and no creaminess, low to moderate alcohol. Quality wise the wine has fantastic balance, great length, tons of intensity and complexity. Certainly has both finesse and power, a very fine texture with great clarity, classic expression of place and Grand Cru -ness. I was very impressed with how the power and tension of Les Clos had turned into breadth and power on the palate with no loss of focus. Clearly this bottle was firing on all cylinders... "extraordinary" bottle.
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HDH auction tasting at Tru; 6/22/2012-6/23/2012 (Chicago, IL): Advanced golden colour -- yep, oxidized. Telltale nose. Is this premox? Depends on how long you expect your white Burgundies to age. Smell of shiitake mushrooms. On the palate, this just tastes like high-end white wine vinegar. Not the way I like my chardonnay.
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Bought a couple of cases of this on release and it has always been great for the vintage and I’ve never encountered a premox bott…last night’s was perhaps the best showing thus far forthis poor vintage over-performer. We matched it up with a saffron based fish soup with pieces of fresh snapper and it was sublime. The wine is starting to get a few notes of mushroom and truffle. It has a hint of apricot (perhaps botrytis) and plenty of iodine and smoky minerals. It is round and generous in the mouth with a big drizzle of honey and just a light squeeze of citrus to the finish. It is fresh, clean, vibrant and energetic.
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Pale, cool, bright, subtly complex, noble, correct, driving, and nowhere near mature. What a dramatic difference from some oxidized 02s and 00s opened recently.
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2nd Technical tasting course #3 (Wine Road Tel-Aviv): (blind tasting) very light yellow fine subtle aroma with hints of tropical fruits, minerality, dry wood high acidity, thin body but buttery, gras, smooth dry herbal sour flavors, med tannin, med harmony, short after taste. not so impressing and surely less than one would expect from a Grand Cru.
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Aromas of truffled honey, shell grit, seaweed, and crème brulee. It is ripe and round in the mouth, even buxom for Chablis yet there’s lovely underlying cool rock minerality. There’s a pleasant buttery element and the whole package engages one’s senses with enticing savoury traits. I thought this wine had peaked about 4-5 years ago, I was wrong.
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I ws less enamoured with this, my last bottle. Whilst still powerful, intense and long it seemed to lack some of the subtlety, elegance and complexity of the previous bottle.
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Simple and one-dimensional when first opened. A bit like watered down lemonade. With 10-15 minutes of air mild sherry-like aromas begin to surface and grow stronger, leading me to suspect premature oxidation. Again. My luck with Fevre's wines has been abominable.
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I have worked my way through a 6 pack of these with highly variable results over the past 3 years. This was the best bottle to date, possessing real Chablis salinity and lemon custard fruit. Nice expansion of layered texture. Not the grip of great vintages, but completely sound and free of oak and botrytis notes which have plagued prior bottles.
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Incredibly youthful looking pale med to med yellow - pure Chard nose - no overt oak at all - smells like Champagne - bready, leesy citrus, lemons, quince, -crisp, perfectlybalanced palate with long finish -pure flavours, but mostly primary, this is still a baby! - beautifully balanced.
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Wow... every time I drink this wine I'm baffled by how Fevre managed to produce such good stuff in such a vintage. But even forgetting about the vintage it's not only a "great chablis for the vintage", it's a great chablis, period. Long, wide, very aromatic, not one thing off. Again, wow. If you own any just pop one open, it's drinking beautifully right now (much better than last year).
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The odd man out in this bracket as it was tropical, fruit forward and ready to go. A bit of apricot botrytis on the nose, quite full and rich in the mouth with nice underlying minerality. A very tasty drink but completely outclassed by the two wines that sandwiched it.
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Showing better today than the '00 - more interesting flavor with a nice flintiness to it and prickly pinpoint precision. Both are nice to drink but the difference in style between the two is huge.
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Light yellow. More tart lemon than oyster shell on the nose. Tightly focused entry, then fleshes out with some glycerine. Good but not great for Les Clos.
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In a very nice place right now, there is a touch of apricot to the aroma along with orange blossom, lime and toast. It is voluminous in the mouth with nice rich flavours and still an abundant kiss of acidity to the finish.
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Pale/medium straw. Very stony, minerally nose, slight hint of apples and lime, slightly spicy. Complex, slightly more honeyed and appley on the nose as it warms. Very minerally on the palate too, tremendous energy and raciness here with a deep, intense lime citrus, minerally mid-palate and an extremely long, crisp minerally, very lightly honeyed finish. Classic in style (certainly no overt oak here) and superb, not a hint of prem-ox and has really come on well since last tasted.
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Limey yellow-green color. Aroma of kiwi and lime with tangy sea breeze. Flavors follow the nose with the addition of a fine but intense acid spine that stimulates saliva and sizzles on the palate, penetrating and mildly numbing it, and depositing a silt of minerals. Watery texture, without a lot of glycerin, but still mouthfilling in the volume of sensation it delivers. This wine grew in depth and finish as it aired, and I became fascinated with the way each sip would lead down a full spectrum from fine acidity to persistant minerality and a long finish.
I don't have much experience of GC Chablis, but this was definitely head and shoulders above the 02 Fevre Vaillons we drank recently. The last bottle we drank, just under a year ago, still seemed closed, but this did not seem to be holding much back by the time we finished the bottle. With the specter of premature oxidation looming, I plan to drink my remaining bottles over the coming year.
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Probablement dans une phase ingrate. Nez beaucoup moins aguicheur et complexe que par le passé (où je l'avais coté 95), donnant des tons de sirop de pêche et d'eau d'érable, sur les mêmes notes en bouche. Quel manque de complexité et de raffinement par rapport à son passé!!! A encore une très bonne acidité, ce qui me laisse espérer qu'il retournera à ses jours glorieux et même se bonifiera avec le temps.
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A Mixed Bag of Burgundies (David's, San Francisco): A tone lighter than the '05 Brocard Clos that preceded it. Very different nose with marked florality and high toned distillate like a Chartreuse or Grappa. Fresh, elegant, and taut without coming across as austere with classic Chablis structure. Not a hint of the wood that I found so offputting the last time-maybe I was mistaking oxidation for toasty oak. Perhaps not of Grand Cru weight or length, but very enjoyable nonetheless.
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a wonderful bottle of chablis but not of grand crus quality. Faint mineral and oak aromas that emerged as the wine approached room temperature. Never very exciting but pleasing enough. On the palate, oyster shells, lemon, finishing with oak and then some acidity that is just on the verge of breaking up. Again, good, but not anywhere near stellar. On meadow's (with a second by Tanzer) suggestion I have purchased a fair number of Fevre wines over the last couple of years. I am beginning to think that they are flashy up front and lose some (though not all) of their appeal after a few years in bottle. Yes, this could be young and dumb. I don't think so. While I don't agree with the previous taster that this is some sort of oaky monstrosity, there is some wood. Though a traditionalist as well, what bothers me here is less the wood and more the somewhat rapid oxidization of the flavors. They aren't caramelizing, so this is certainly still good. Nevertheless, I have other bottles of chablis in my cellar that cost a third of the price that are as good, if not better. This is a wine that shows that the best tasters in the business (particularly meadows) aren't always right (yes, trust your own palate above all else). Glad I opened this. I'll wait a little for the next one just to see if their is any change to the upside.
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Straw, light yellow. Initially, this shows a lot of talc and some lemon, but as it opens, rather toasty oak tones begin to take over. Similarly, starts out tasting quite tight, lean, and youthful, but over time it picks up the weight of the wood, which gives the wine a somewhat artificial volume and roundness with a gap in mid-palate. Not bad, but definitely not of Grand Cru depth or complexity; the material here is not enough to support this oak treatment. I tired of this after the second pour and two of us could not come close to finishing the bottle. This is the second consecutive Fevre from early in the decade that has shown excessive wood, and I plan to keep a close eye on this. Not a positive development from my oak-averse point of view.
Retasted on the second day. The wood is even less subtle. Oh well.
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a little bit disappointing, since i've enjoyed so much la Valmur, last summer. Yesterday this wine was a bit one sided. However very fresh, lots of mineral, and got rounder towards the end.
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Pale lemon. Attractive nose showing some development with green apple, citrus and some acacia. On the palate this is medium bodied with still quite youthful and well concentrated citrus and green apple on the mid palate, followed by hints of stony minerals and a long tangy citrus finish, well balanced by lovely crisp acidity. Although showing its class and enjoyable now, this has both depth and structure and should improve over at least 5 yrs.
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Robe assez pâle, brillant, beaucoup de larmes assez épaisses pour un blanc sec. Nez très aromatique, exubérant mais tout en finesse et en richesse, dévoilant des notes de miel, de pâte d'amande, de poire, d'ananas, de mie de pain et de noisette. Bouche puissante, fine, très longue, dont l'acidité est soutenue par une très belle texture veloutée et crémeuse, complexe et multidimensionnelle. Très grand vin qui ira loin et qui devrait gagner en dimension moelleuse avec le temps.
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Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): Straw yellow in color, I thought that the two bottles we consumed didn’t show quite as well as a bottle of this wine tasted on another occasion. The wine showed a slightly smoky nose with notes of crushed stone and a touch of oak, certainly less expressive than my previous sample. In the mouth, this wine now seems very much dominated by its acids (surprise, surprise), with a more austere, angular character than I remembered. Still, the wine has good underlying structure and ingredients to evolve into an excellent wine, so give it some good years in the bottle.
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Chablis Dinner in San Francisco (Rubicon Restaurant, San Francisco): Forward, evolved and fruity on the nose, with a classic steely aspect and good cut, but lacking the pulsating finish of the 2002. Finish is a bit short compared to the 2000 Brocards. This is terrific now and unlikely to improve dramatically. (4 votes for 1st; 6 for 2d)
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Bright yellow in color. On the nose, flamboyant citrus softened and enriched by perfectly integrated oak and a hint of minerals. The nose shows an uncanny, almost creamy character that is hard to pull away from. Tasting, however, is rewarded with a vigorous initial attack followed by bracing acidity on the mid-palate. Round and full in the mouth, though not so oily textured as the 2002 Fevre I have tried. And then an impressive finish that goes on and on. This wine doesn't seem to miss a beat even at this early stage in its evolution. As Allen Meadows suggested, already showing some rapid evolution of the nose. I was able to convert my wife to (Grand Cru) Chablis with a single bottle... 93-94 points.
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Tasted at McCarthy & Schiering. This was a beautiful, clean Chardonnay. An intense nose of minerals is followed by a pure, refreshing palate of green apple, crisp acidity, and small rocks. With a bit of warmth this gains the slightest bit of toast, but this wine does a marvelous job of integrating whatever wood it sees. This has a medium long finish. Lovely balance.
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8/18/2017 - winot Likes this wine: 94 Points
Still so youthful! This was spectacular! A bit too cold at first, but it was a star, just entering its prime drinking window - all chalk and gravel with complex floral/chalk/citrus notes. Thrilling stuff, we loved this.
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5/21/2014 - WoodieBayArea wrote: 92 Points
this bottle was much more lively than the last, very nice citrus and some florals on the nose, some underlying minerals and enough bite but also some age… very good wine, if only they could all be this way from this vintage -- way to many dead bottles… still wondering if we'll say same about 2008, 2010 etc in a decade… i hope not
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3/15/2014 - Burgundy Al wrote: 92 Points
La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. From magnum open ~4 hours before I tasted. Lots of power and enticing spice with good apple flavors and lemon hints. Bottle from last year was slightly more exciting and better textured, but this tasting today was served slightly warm (between cellar and room temp).
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3/15/2014 - drwine2001 wrote:
Mostly 2011 Chablis Seminar/Tasting at La Paulee (Fairmont Hotel, San Francisco): Magnum. Healthy yellow color. Not surprisingly, completely different than the young pups. Brooding, complex, truffled aromatics with faint mushroom. This retained freshness for over an hour in the glass, so oxidation is not a concern. Weighty and lush, some deeply pitched citrus remains. I liked the bitter pith at the end, but it is marred by a slightly off note that stays behind once you swallow it. Very interesting and better than most 2001 Chablis I've had.
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3/13/2014 - WoodieBayArea wrote: 89 Points
too aged for most folks tastes, this was med dark golden, very rounded with caramel, minerals, and some mushroom… just a hint of citrus left but not enough… mox'd if not premox'd
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1/6/2014 - mattyboy_ Likes this wine: 92 Points
Saline overkill! Salty briny delineated flavors throughout intertwined with riper fruit. Slightly fuller style versus the leaner 1er crus. Didn't deliver the bite which we were expecting though - we were looking for/expecting more raciness. Paired perfectly with our oysters.
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1/1/2014 - bendrew wrote: 95 Points
Superb wine, drinking well right now.
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9/24/2013 - tooch wrote: 94 Points
Chicago Rotating Dinner Series - September 2013 (Burgundy) (Ada Street - Chicago, IL): One of the best Chablis I've ever had. It had everything you could ask for; a lithe but powerful palate, a beautifully complex aroma, and dizzying complexity. Pure salt water, flint, and lemons on the nose with beautiful layers of citrus and mineral on the palate. Exceptional.
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7/15/2013 - Burgundy Al wrote: 94 Points
Chablis les Clos (18 bottles) at the Lieu-dit Cru Blind White Burgundy Dinner (L2O - Chicago IL): Single blind in 2001 flight. Green and yellow apple aromas with charming spice. Lots of power, density and a slightly backward concentration that gave this wine a brooding, thoughtful character. Firm but great balance, with upside potential from here. I was surprised when this was unveiled as the Fevre, given its density and longer-term potential for improvement.
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1/16/2013 - MilaBuchelska wrote: 94 Points
Fascinating!
Fresh,crisp,harmonious,gentle but yet straight,concentrate,elegant,with great finesse and intensity,sophisticated,diverse,already approachable but can wait quite some more time.
Flinty,stoney,seashell,lemon peel,a bit leesy,with a beautiful array of floral,mineral and fruity notes.
Just singing in the glasses.
With a persistant and lingering finish.
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12/24/2012 - Will Likes this wine:
Just an amazing bottle of Chablis. This specific bottling is the stuff of legends, and it's really mind-boggling Fèvre managed to do that in such a vintage as 2001.
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10/28/2012 - ianinvirginia wrote: flawed
Cooked auction bottle
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9/17/2012 - markjanes wrote: 97 Points
Showing some gold yellow on the rim, deeply colored. Aromatically it sings right out of the gate with intense crushed sea shell aromas, lemon peel, baking spice (maybe 1/3 new), flowers, stones, just a touch of lees. On the palate the wine is dry, has very high acidity, a broad and powerful midpalate with lots of focus and no creaminess, low to moderate alcohol. Quality wise the wine has fantastic balance, great length, tons of intensity and complexity. Certainly has both finesse and power, a very fine texture with great clarity, classic expression of place and Grand Cru -ness. I was very impressed with how the power and tension of Les Clos had turned into breadth and power on the palate with no loss of focus. Clearly this bottle was firing on all cylinders... "extraordinary" bottle.
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6/23/2012 - acyso wrote: flawed
HDH auction tasting at Tru; 6/22/2012-6/23/2012 (Chicago, IL): Advanced golden colour -- yep, oxidized. Telltale nose. Is this premox? Depends on how long you expect your white Burgundies to age. Smell of shiitake mushrooms. On the palate, this just tastes like high-end white wine vinegar. Not the way I like my chardonnay.
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3/23/2012 - Jeremy Holmes wrote:
Bought a couple of cases of this on release and it has always been great for the vintage and I’ve never encountered a premox bott…last night’s was perhaps the best showing thus far forthis poor vintage over-performer. We matched it up with a saffron based fish soup with pieces of fresh snapper and it was sublime. The wine is starting to get a few notes of mushroom and truffle. It has a hint of apricot (perhaps botrytis) and plenty of iodine and smoky minerals. It is round and generous in the mouth with a big drizzle of honey and just a light squeeze of citrus to the finish. It is fresh, clean, vibrant and energetic.
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11/15/2011 - darvid wrote:
Pale, cool, bright, subtly complex, noble, correct, driving, and nowhere near mature. What a dramatic difference from some oxidized 02s and 00s opened recently.
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7/3/2011 - Yagil wrote: 89 Points
2nd Technical tasting course #3 (Wine Road Tel-Aviv): (blind tasting)
very light yellow
fine subtle aroma with hints of tropical fruits, minerality, dry wood
high acidity, thin body but buttery, gras, smooth
dry herbal sour flavors, med tannin, med harmony, short after taste. not so impressing and surely less than one would expect from a Grand Cru.
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6/14/2011 - Yagil wrote: 91 Points
Domaine William Fevre (Wine Road Tel-Aviv): Light golden color
Rich floral aroma
Rich, full body, balanced, harmonious, fruity, structured, complex, long after taste.
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2/20/2011 - thebonnydooner wrote: 93 Points
Drank a while back. From memory this was spectacular - complex, nuanced and not showing age mucuh all. Lots of life ahead.
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12/10/2010 - Jeremy Holmes wrote:
Aromas of truffled honey, shell grit, seaweed, and crème brulee. It is ripe and round in the mouth, even buxom for Chablis yet there’s lovely underlying cool rock minerality. There’s a pleasant buttery element and the whole package engages one’s senses with enticing savoury traits. I thought this wine had peaked about 4-5 years ago, I was wrong.
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4/23/2010 - Paul D wrote: 88 Points
I ws less enamoured with this, my last bottle. Whilst still powerful, intense and long it seemed to lack some of the subtlety, elegance and complexity of the previous bottle.
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3/18/2010 - slanum wrote:
Simple and one-dimensional when first opened. A bit like watered down lemonade. With 10-15 minutes of air mild sherry-like aromas begin to surface and grow stronger, leading me to suspect premature oxidation. Again. My luck with Fevre's wines has been abominable.
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1/16/2010 - drwine2001 wrote:
I have worked my way through a 6 pack of these with highly variable results over the past 3 years. This was the best bottle to date, possessing real Chablis salinity and lemon custard fruit. Nice expansion of layered texture. Not the grip of great vintages, but completely sound and free of oak and botrytis notes which have plagued prior bottles.
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12/23/2009 - winot wrote: 93 Points
Incredibly youthful looking pale med to med yellow - pure Chard nose - no overt oak at all - smells like Champagne - bready, leesy citrus, lemons, quince, -crisp, perfectlybalanced palate with long finish -pure flavours, but mostly primary, this is still a baby! - beautifully balanced.
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10/30/2009 - Will wrote:
Wow... every time I drink this wine I'm baffled by how Fevre managed to produce such good stuff in such a vintage. But even forgetting about the vintage it's not only a "great chablis for the vintage", it's a great chablis, period. Long, wide, very aromatic, not one thing off. Again, wow. If you own any just pop one open, it's drinking beautifully right now (much better than last year).
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9/9/2009 - Jeremy Holmes wrote:
The odd man out in this bracket as it was tropical, fruit forward and ready to go. A bit of apricot botrytis on the nose, quite full and rich in the mouth with nice underlying minerality. A very tasty drink but completely outclassed by the two wines that sandwiched it.
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7/5/2009 - Keith Levenberg wrote: 90 Points
Showing better today than the '00 - more interesting flavor with a nice flintiness to it and prickly pinpoint precision. Both are nice to drink but the difference in style between the two is huge.
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5/1/2009 - drwine2001 wrote:
Light yellow. More tart lemon than oyster shell on the nose. Tightly focused entry, then fleshes out with some glycerine. Good but not great for Les Clos.
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3/9/2009 - Jeremy Holmes wrote:
In a very nice place right now, there is a touch of apricot to the aroma along with orange blossom, lime and toast. It is voluminous in the mouth with nice rich flavours and still an abundant kiss of acidity to the finish.
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1/5/2009 - Partenaire wrote: 89 Points
Sans être ce qu'il était lors de mon premier commentaire, il m'a semblé meilleur que lors de ma dernière note. Plus complexe, plus complet.
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9/18/2008 - Will wrote:
Showing very well (especially for the vintage) but I'd say drink up - no upside for me.
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8/27/2008 - Paul D wrote: 92 Points
Pale/medium straw. Very stony, minerally nose, slight hint of apples and lime, slightly spicy. Complex, slightly more honeyed and appley on the nose as it warms. Very minerally on the palate too, tremendous energy and raciness here with a deep, intense lime citrus, minerally mid-palate and an extremely long, crisp minerally, very lightly honeyed finish. Classic in style (certainly no overt oak here) and superb, not a hint of prem-ox and has really come on well since last tasted.
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7/7/2008 - fitzi wrote:
Limey yellow-green color. Aroma of kiwi and lime with tangy sea breeze. Flavors follow the nose with the addition of a fine but intense acid spine that stimulates saliva and sizzles on the palate, penetrating and mildly numbing it, and depositing a silt of minerals. Watery texture, without a lot of glycerin, but still mouthfilling in the volume of sensation it delivers. This wine grew in depth and finish as it aired, and I became fascinated with the way each sip would lead down a full spectrum from fine acidity to persistant minerality and a long finish.
I don't have much experience of GC Chablis, but this was definitely head and shoulders above the 02 Fevre Vaillons we drank recently. The last bottle we drank, just under a year ago, still seemed closed, but this did not seem to be holding much back by the time we finished the bottle. With the specter of premature oxidation looming, I plan to drink my remaining bottles over the coming year.
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6/1/2008 - Partenaire wrote: 84 Points
Probablement dans une phase ingrate. Nez beaucoup moins aguicheur et complexe que par le passé (où je l'avais coté 95), donnant des tons de sirop de pêche et d'eau d'érable, sur les mêmes notes en bouche. Quel manque de complexité et de raffinement par rapport à son passé!!! A encore une très bonne acidité, ce qui me laisse espérer qu'il retournera à ses jours glorieux et même se bonifiera avec le temps.
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4/7/2008 - drwine2001 wrote:
A Mixed Bag of Burgundies (David's, San Francisco): A tone lighter than the '05 Brocard Clos that preceded it. Very different nose with marked florality and high toned distillate like a Chartreuse or Grappa. Fresh, elegant, and taut without coming across as austere with classic Chablis structure. Not a hint of the wood that I found so offputting the last time-maybe I was mistaking oxidation for toasty oak. Perhaps not of Grand Cru weight or length, but very enjoyable nonetheless.
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10/19/2007 - peebal wrote: 89 Points
a wonderful bottle of chablis but not of grand crus quality. Faint mineral and oak aromas that emerged as the wine approached room temperature. Never very exciting but pleasing enough. On the palate, oyster shells, lemon, finishing with oak and then some acidity that is just on the verge of breaking up. Again, good, but not anywhere near stellar. On meadow's (with a second by Tanzer) suggestion I have purchased a fair number of Fevre wines over the last couple of years. I am beginning to think that they are flashy up front and lose some (though not all) of their appeal after a few years in bottle. Yes, this could be young and dumb. I don't think so. While I don't agree with the previous taster that this is some sort of oaky monstrosity, there is some wood. Though a traditionalist as well, what bothers me here is less the wood and more the somewhat rapid oxidization of the flavors. They aren't caramelizing, so this is certainly still good. Nevertheless, I have other bottles of chablis in my cellar that cost a third of the price that are as good, if not better. This is a wine that shows that the best tasters in the business (particularly meadows) aren't always right (yes, trust your own palate above all else). Glad I opened this. I'll wait a little for the next one just to see if their is any change to the upside.
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6/19/2007 - drwine2001 wrote:
Straw, light yellow. Initially, this shows a lot of talc and some lemon, but as it opens, rather toasty oak tones begin to take over. Similarly, starts out tasting quite tight, lean, and youthful, but over time it picks up the weight of the wood, which gives the wine a somewhat artificial volume and roundness with a gap in mid-palate. Not bad, but definitely not of Grand Cru depth or complexity; the material here is not enough to support this oak treatment. I tired of this after the second pour and two of us could not come close to finishing the bottle. This is the second consecutive Fevre from early in the decade that has shown excessive wood, and I plan to keep a close eye on this. Not a positive development from my oak-averse point of view.
Retasted on the second day. The wood is even less subtle. Oh well.
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11/16/2006 - swyang wrote: 89 Points
a little bit disappointing, since i've enjoyed so much la Valmur, last summer. Yesterday this wine was a bit one sided. However very fresh, lots of mineral, and got rounder towards the end.
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3/21/2006 - Paul D wrote: 89 Points
Pale lemon. Attractive nose showing some development with green apple, citrus and some acacia. On the palate this is medium bodied with still quite youthful and well concentrated citrus and green apple on the mid palate, followed by hints of stony minerals and a long tangy citrus finish, well balanced by lovely crisp acidity.
Although showing its class and enjoyable now, this has both depth and structure and should improve over at least 5 yrs.
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2/24/2006 - Partenaire wrote: 95 Points
Robe assez pâle, brillant, beaucoup de larmes assez épaisses pour un blanc sec. Nez très aromatique, exubérant mais tout en finesse et en richesse, dévoilant des notes de miel, de pâte d'amande, de poire, d'ananas, de mie de pain et de noisette. Bouche puissante, fine, très longue, dont l'acidité est soutenue par une très belle texture veloutée et crémeuse, complexe et multidimensionnelle. Très grand vin qui ira loin et qui devrait gagner en dimension moelleuse avec le temps.
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4/28/2005 - CSteefel wrote:
Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): Straw yellow in color, I thought that the two bottles we consumed didn’t show quite as well as a bottle of this wine tasted on another occasion. The wine showed a slightly smoky nose with notes of crushed stone and a touch of oak, certainly less expressive than my previous sample. In the mouth, this wine now seems very much dominated by its acids (surprise, surprise), with a more austere, angular character than I remembered. Still, the wine has good underlying structure and ingredients to evolve into an excellent wine, so give it some good years in the bottle.
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4/28/2005 - jfloren wrote:
Chablis Dinner in San Francisco (Rubicon Restaurant, San Francisco): Forward, evolved and fruity on the nose, with a classic steely aspect and good cut, but lacking the pulsating finish of the 2002. Finish is a bit short compared to the 2000 Brocards. This is terrific now and unlikely to improve dramatically. (4 votes for 1st; 6 for 2d)
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9/4/2004 - CSteefel wrote: 93 Points
Bright yellow in color. On the nose, flamboyant citrus softened and enriched by perfectly integrated oak and a hint of minerals. The nose shows an uncanny, almost creamy character that is hard to pull away from. Tasting, however, is rewarded with a vigorous initial attack followed by bracing acidity on the mid-palate. Round and full in the mouth, though not so oily textured as the 2002 Fevre I have tried. And then an impressive finish that goes on and on. This wine doesn't seem to miss a beat even at this early stage in its evolution. As Allen Meadows suggested, already showing some rapid evolution of the nose. I was able to convert my wife to (Grand Cru) Chablis with a single bottle... 93-94 points.
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8/5/2003 - Eric wrote: 90 Points
Tasted at McCarthy & Schiering. This was a beautiful, clean Chardonnay. An intense nose of minerals is followed by a pure, refreshing palate of green apple, crisp acidity, and small rocks. With a bit of warmth this gains the slightest bit of toast, but this wine does a marvelous job of integrating whatever wood it sees. This has a medium long finish. Lovely balance.
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